Combine the water and cranberries in a large saucepan or Dutch oven. Bring to a boil; cover, reduce heat, and simmer for 5 minutes or until cranberries pop.
Place cranberry mixture in a blender or food processor, and process until smooth.
Combine cranberry mixture, maple syrup, sugar, and cinnamon in pan; bring to a boil. Reduce heat; simmer, uncovered, 25 minutes or until mixture is thick, stirring frequently. Stir in vanilla. Cool. Store in an airtight container in the refrigerator up to 2 months.
